Cherry Dill Pickles Aunt Alma Franke

Put pickles in a stone jar. Add one layer of cherry leaves and one layer of dill. Repeat layers until jar is filled. Let stand in salt brine (1 cup salt to 1 gallon of water) for two weeks, skimming everyday. Make a syrup of 2 cups of vinegar, 3 cups sugar and a little mixed spice. Cut pickles in chunks and put in jar. Pour syrup over them. This syrup covers 5 pints.